Scrambled Eggs with Rice
Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!
Servings: 4
Ingredients
- 6 large eggs* $4.02
- 2 Tbsp cooking oil $0.08
- 2 tsp gochujang (or to taste)** $0.16
- 4 cups cooked rice, warm*** $0.43
- 3 Tbsp soy sauce $0.18
- 1 Tbsp toasted sesame oil $0.30
- 4 green onions, sliced $0.50
Instructions
- Crack the eggs into a bowl and beat well with a fork.
- Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.
- Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.
- Serve hot, in individual bowls, topped with the sliced green onions.
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Notes
*We used large eggs for this recipe. If you have smaller eggs, make sure to add a few more, or if you have extra large eggs, you can probably go with four.
**This savory, sweet, and spicy Korean chile paste is having a moment in the U.S. right now, so you can probably find some at your local grocery store, although you'll have a better selection at better prices if you shop at an Asian grocery store. If you can't find gochujang, you can substitute chile oil or sriracha. The flavor will be different, but still delicious.
***The original recipe, in The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, uses short-grain rice, which I'm sure would be even more spectacular, but we only had long grain on hand and it still made an amazing meal. You can use pretty much any type of rice for this flexible recipe. Whatever rice you're using, make sure it's pre-cooked and slightly warm.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Sodium: 865mg | Fiber: 1g